June 16, 2017

Peanut Butter Crunch

Courtesy of Sherry Latten -
”Our family enjoys weekend camping excursions. I began searching for cooking options that I could pack & clean up easily. The Jetboil seemed like the perfect solution for our family with three kids. It also allowed me to easily prepare coffee in the mornings without a lot of hassle.” 

  • 5 cups corn flakes cereal
  • 1/4 cup non-fat dry milk
  • 1/3 cup firmly packed brown sugar
  • 1/2 cup corn syrup
  • 1/2 cup peanut butter

At Home: 

  1. Put 5 cups of corn flakes in a gallon size zipped storage bag and then crush.
  2. Measure 1/4 cup dry milk and put into a portable container. 
  3. Measure 1/3 cup packed brown sugar and put into a portable container.
  4. Measure 1/2 cup corn syrup and put into a portable container.
  5. Measure 1/2 cup peanut butter and put into portable container.  (Tip: The single servings of Jif to Go are 2.25 oz each.  You can use two of these.  It's slightly more than 1/2 cup but it works well and simplifies preparation).

On the Trail:

  1. Combine corn syrup, peanut butter and brown sugar in the 1.5 liter Jetboil Cooking Pot.  Turn Jetboil on to a low temperature setting and place the pot on the burner.
  2. Stir the mixture constantly until it becomes smooth and hot (about 3 minutes).
  3. Remove the pot from the burner.  Stir in the dry milk until blended and then add the corn flakes.  The mixture will stiffen.
  4. Roll mixture into balls and enjoy!
Tagged Dessert